Ingredients

• Vegetable oil, for deep-frying
• 1/2 cup all-purpose flour
• 3 teaspoons Essence, plus more for dusting, recipe follows
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1/2 cup yellow cornmeal
• 2 large eggs
• 2 tablespoons water
• 4 large soft-shell crabs, cleaned, rinsed, and patted dry
• 4 (7-inch) lengths French bread, cut in 1/2 lengthwise
• 1/2 cup Creole Tartar Sauce, recipe follows
• 2 cups shredded iceberg lettuce
• 12 thin slices ripe tomato
• 12 dill pickle slices

Directions

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Creole Tartar Sauce:

1 large egg

1 tablespoon minced garlic

2 tablespoons fresh lemon juice

1 tablespoon chopped parsley leaves

2 tablespoons chopped green onions

1 cup olive oil

1/4 teaspoon cayenne

1 tablespoon Creole or whole-grain mustard

1 teaspoon salt

Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.

Transfer to a bowl, cover and refrigerate until well chilled before serving, 1 hour.

Yield: 1 1/3 cups